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One Pot Lentil Soup (Vegan lentil soup) Recipe

Recipe By Esha Purswani

Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing on the table fast. The base for this lovely, everyday soup starts with hearty vegetables for plenty of plant-based fiber and flavor. Of course, you can’t have lentil soup without the lentils! I went with green lentils, but you could also sub other varieties if you’d like (just adjust cooking time accordingly.

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One Pot Lentil Soup (Vegan lentil soup)
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Ingredients for One Pot Lentil Soup (Vegan lentil soup) Recipe

  • As Required Soup
  • 1/2 tbsp 2 Tbsp water (or suboil of choice as coconut or avocado
  • 1/2 g 2 cloves garlic minced (or sub 2 Tbsp garlic infused oul
  • 1/2 Pieces 2 small shallots diced (or 1/2 white onions)
  • 1 g 4 large carrots thinly sliced
  • 1 stalks 4 stalks celery thinly sliced
  • 0.06 tsp 1/4 tsp each sea salt or black pepper (add more as per taste)
  • 3/4 cups 3 cups yellow or red baby potatoes (roughly chopped into bite-size pieces
  • 1 cups 4 cups vegetable broth(or more as needed)
  • sprig 2-3 sprig rosemary or thyme (i used a bit of both)
  • 1/4 cup 1 cup uncooked green or brown or red lentil thoroughly rinsed and soaked
  • 1/2 cups 2 cups chopped sturdy greens (such as kale or collard greens)
  • As Required FOR SERVING (optional)
  • As Required For Ganishing Fresh parsley or fresh coriander leaves chopped
  • As Required For Ganishing Brown Rice white rice or cauliflower rice optional
  • As Required For Ganishing Garlic & Herb Flatbread
  • As Required For Ganishing Spelt Dinner Rolls

Directions: One Pot Lentil Soup (vegan Lentil Soup) Recipe

  • STEP 1.Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
  • STEP 2.Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it’s cooking too quickly.)
  • STEP 3.Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
  • STEP 4.Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
  • STEP 5.Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it’s become too thick, or herbs for earthy flavor.
  • STEP 6.Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls . I love garnishing mine with a little fresh coarindar leaves for a pop of color and freshness (optional).
  • STEP 7.Store leftovers covered in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.
  • STEP 8.Notes
  • STEP 9.*If subbing garlic-infused oil, add in the last few minutes of cooking.
  • STEP 10.*In place of potatoes, you can also sub butternut squash, sweet potato, or other squash or root vegetable of choice.
  • STEP 11.*Nutrition information is a rough estimate calculated with homemade broth and without oil or additional garnishes or sides.
Nutrition
value
110
calories per serving
< 1 g Fat6 g Protein19 g Carbs7 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    6g
  • Carbs
    19g
  • Fiber
    7g

MacroNutrients

  • Carbs
    19g
  • Protein
    6g
  • Fiber
    7g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    273mg
  • Iron
    5mg
  • Vitamin A
    4339mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    99mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    99mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    135mg
  • Manganese
    2mg
  • Phosphorus
    120mg
  • Selenium
    13mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Esha Purswani